Eggnog for the Sugar Free Masses

Holiday High Gear Is Upon Us

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Ramping Up The Cheer

Are we doing this holiday thing? I don’t know why this holiday season has felt even less festive than what will go down in history as the weirdest holiday on record, last year: Christmas 2020. I’ve heard from many friends of mine who work in industries that rely on the supply chain that even Christmas decorations and trees are less available than in years past.

At least I’ve got the tree up and trimmed, the wreath on the door, the poinsettia on the hearth, and Christmas gnomes (called Nisse) around the house. I will start holiday shopping this week (as I’m guessing most of y’all are too), and menu planning in earnest. I’m determined to feel some holiday cheer, and creating the recipe below for Egg Nog really helped kick start things (hoping it will for you too).

Nothing says Danish festive like Nisse all over the house.

Are there parties this year? Are there gatherings? What do y’all have planned? Make sure you post in the comments below as I’d love to hear.

I’m prepping for the onslaught of new and recommitted folks that will be surfacing in January for weight loss season (that’s a legit season in my world), and starting in January, there will be a paid version of this substack with exclusive recipes, interviews, product recommendations and videos throughout each month. I’m excited to be able to reach y’all through this platform better than I can on the other socials.

A Quick Pause for Sauce Plugs:

If you’re here at my Substack, you undoubtedly know I manufacture the highest quality, most delish tomato sauce on the planet. And if you know any foodies in your life, this sauce makes quite an incredible gift for the people. We are now fully stocked with all three flavors of sauce, and you can either order a case for free shipping (the best deal on the site), and give out twin packs, or you can make gift orders, putting your gift note in when you put the item in your shopping cart. I can’t thank y’all enough for your support of the sauce, so click below to order before December 15th to ensure on-time Christmas delivery!

And now…a brand new recipe from me to you…

Smooth, drinkable puddin’. That’s what an Egg Nog is. You basically make a custard, tended to constantly during the cooking process, then let the fridge babysit that custard until it firms up a bit, and then drink it right up. This version is made without any added sugar, and I don’t add artificial sweeteners or sugar substitutes. I feel like I don’t need to add any sugar to enjoy this beverage, but if you’re having people over whose palettes are used to the overly sweet standard American diet, this recipe might be too UN-sweet. If I were to add sugar, I would use maple syrup in small increments to taste. But if you prefer the artificials or sugar substitutes, then you do you. I’m not here to judge, but I also can’t answer how much allulose or monk fruit to add to a recipe as I don’t work with those ingredients.

As for choice of liquor, dark rum will have more of a sweetness to it as rum is a distilled liquor made from sugar so it naturally has a sweeter flavor profile (although it has zero carbs). I prefer bourbon or Irish whiskey. If you are ready to brunch with your Egg Nog, you can pour a couple of tablespoons of it into coffee and thank me later. You’re welcome.

Egg Nog

(yields 2.5 cups)

INGREDIENTS:

1 cup heavy cream

1 cup whole milk

4 egg yolks

1 teaspoon ground cinnamon, plus extra for garnish

1/8 teaspoon nutmeg

2 teaspoons vanilla extract (check the label for no sugar added)

1/4-1/2 cup whiskey, bourbon, or dark rum (to taste)

INSTRUCTIONS:

In a small sauce pan, heat cream and milk until frothy, whisking to make sure a film doesn’t form on top, and being careful not to scald on the sides and bottom of the pan. Remove from heat.

Meanwhile, whisk the egg yolks until light yellow and fluffy. Then very slowly whisk in a little of the hot milk mixture, being careful not to cook the egg yolks, adding more and more hot milk to temper the eggs (that means make them the same hot temp as the milk without cooking them).

Once the milk and eggs are mixed, you can pour back into the pan and add in ground cinnamon and nutmeg. Bring to a light boil, being careful not to scald by stirring with a wooden spoon. The mixture will thicken in about 9-10 minutes, or when you lift the wooden spoon up, the mixture coats the spoon and if you swipe your finger across it, it leaves a line.

Strain the mixture into a glass bowl. Whisk in vanilla and liquor. Cover with plastic wrap, smoothing the plastic over the surface of the egg nog to prevent it from forming a film. Refrigerate until cooled, or even overnight. Then whisk egg nog and pour into nog glasses and serve, garnished with additional cinnamon and good cheer.

Downloadable PDF of EggNog recipe.

THANKS FOR BEING HERE, AND STAY TUNED FOR SAUSAGE CHEDDAR BALLS NEXT WEEK.